Pre_GI: SWBIT SVG BLASTP

Query: NC_008525:108687 Pediococcus pentosaceus ATCC 25745, complete genomeLineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; BacteriaGeneral Information: Use in fermentation of food products. A distinctive characteristic of pediococci is their ability to form tetrads via cell division in two perpendicular directions in a single plane. Like other lactic acid bacteria, species of Pediococcus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative (homofermentative) facultatively anaerobic metabolism with lactic acid as the major metabolic end product. They also occur in such food products as cured meat, raw sausages, and marinated fish, and are are used for biotechnological processing and preservation of foods. This bacterium can be isolated from a variety of plant materials and bacterial-ripened cheeses. This organism is used as an acid producing starter culture in the fermentation of some sausages, cucumbers, green beans, soy milk, and silage. Some strains have been reported to contain several (3-5) resident plasmids that render the bacterium capable of fermenting some sugars (raffinose, melibiose, and sucrose), as well as producing bacteriocins.

General Information: Isolated from a patient with fever and lymphadenitis. Chronic granulomatous disease (CGD) is a rare inherited disease of the phagocyte NADPH oxidase system causing defective production of toxic oxygen metabolites, impaired bacterial and fungal killing, and recurrent life-threatening infections. This species was isolated from a 39 year old man with CGD and was shown to be the causal agent of the disease by classical methods. The isolation of this organism is the first known case of a bacterium from the Acetobacteraceae family to be the cause of an invasive human disease.